Canning Recipes Homemade Sun-Dried Tomatoes In Olive Oil Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 6 pounds ripe Roma (Italian plum) tomatoes Olive oil, as needed The easiest way to set up your tomato-drying is to line baking sheets with racks used for cooling baked goods. Cut tomatoes in half lengthwise almost all way down, leaving 2 halves attached at very end. Open 2 halves like book and place each, cut-side up, on racks. Bake at 200 degrees about 7 hours until tomatoes are reduced to 1/4 their original size, and are dark red and shriveled but not hard. Remove racks from oven and let tomatoes cool 1 hour. Pack into 3 pint jars. Cover completely with olive oil. Seal jars. Let marinate in refrigerator at least 6 weeks before using. This recipe yields 3 pints. © 2008 canning-recipes.com contact